The Sunday Mail
THIS recipe by Rumbie can help families do away with the headache of dealing with bread shortages.
Using readily available ingredients, which are affordable, one can bake a substitute that kids and adults alike will enjoy.
This one serves nine to 10 people and requires only 35 to 40 minutes to prepare.
One-and-a-quarter cups high fibre mealie meal;
One-and-a-half cups plain flour (all-purpose flour);
500ml butter or sour milk;
Half cup sugar;
Pure vegetable cooking oil (90ml);
Half tea spoon salt;
One tea spoon baking powder;
Half tea spoon baking soda.
Mixing bowl, sieve, wooden spoon, measuring jug, measuring cups, measuring spoons and three legged pot/aluminium pan.
- Start your fire to make sure your charcoal is red hot before you start cooking.
- Prepare your three legged pot/aluminium pan by lightly greasing it then dusting it with flour.
- In a jug, whisk all the wet ingredients together. These are your sour milk, oil and egg. Set aside.
- Put the high fibre mealie meal into a bowl.
- Sift the flour, baking powder, baking soda and salt into the same bowl with the mealie-meal. Add sugar and stir.
- Take the sour milk, egg and oil mixture and pour it into the bowl with the dry ingredients.
- Mix well until just combined. Do not over mix.
- Your batter is ready, get your prepared baking tin/loaf.
- Pour your chimodho batter into the pot/pan and bake for about 35 to 40 minutes or until skewer comes out clean when inserted.
10.Allow to cool whilst still in the tin for 15 minutes. Remove from pot and let it cool on the cooling rack. Enjoy with maheu or ne tea hobvu. — zimbokitchen.com